2crushed garlic cloves
I am aware that I was a strange kid, but this was my absolute favorite thing that my mother made when I was little. I have added a few extras to kick it up a notch, but the props for this one go to my mother who is a kickass cook.
3T. butter (real stuff, no skimping)
1 finely diced shallot (they are in season now so I am using them like crazy...this is truly optional though)flour to thicken the roux
1 can of progresso white clam sauce
1 large can of whole baby clams or 2 cans of chopped clam (I like the whole ones better)
1/4 cup of grated parmesan
2T. finely chopped parsely
package of linguine obviously
In a medium saucepan, saute garlic and shallots in butter. Add flour until you get a thick paste (roux) and allow to brown slightly. Add the clam juice from the can o' clams and whisk in to smooth out and thin the roux. Add the clam sauce and continue to whisk. Add the clams, parsley and parm and voila! Serve over the noods
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